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Pepper Crusted Rump Roast of Lamb

Meats, Lambshirley byrdComment
Sliced peppered roast of lamb

Sliced peppered roast of lamb

Eat more lamb! That thought drifted into my mind as I approached the butcher’s department of the grocery store. I satisfied that idea with a rump roast of lamb. It’s the top back part of the lamb and is full of flavor. It’s also quite easy to roast. The simplest method is to pan fry or rather seer its exterior and finish it in the oven. And like any roast, one doesn’t want to overcook it!

I decided to cook my lamb roast with a peppered crust, much like a roast prime rib au poivre I had once cooked (following a recipe I had found in Bon Appetit December 1998 issue) For my peppered lamb, however, I made a simple gravy without the burn-off of added brandy.

The Recipe
Serves 6-8


  • 5-1/2 to 6 pound rump roast of lamb

  • Salt

  • 2 Tablespoons Dijon mustard

  • 4 teaspoons minced garlic, fresh

  • 2 Tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed

  • 1/4 cup of yellow onions, chopped

  • 2 cups vegetable broth


  1. Position a rack in the center of the over

  2. Preheat oven 450 degrees F

  3. If present, trim away the silvery skin, a thin membrane of connective tissue

  4. Place the roast of lamb on a shallow roasting pan, fat side up

  5. Sprinkle salt on top and sides

  6. Mix garlic and mustard, then spread on top and sides of roast

  7. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture, top and sides

  8. Roast the lamb 15 minutes to develop a crust. Reduce temperature to 350 degree F and cook for 15 minutes.

  9. Check temperature for the desired level of doneness: 140 degrees F for medium rare, 150 degrees F for well done.

  10. Transfer to a platter and tent with aluminum foil to keep the roast warm. Allow to rest for 5-10 minutes.

Making the Gravy

  1. Scrape all of the juices left in the roasting pan and transfer to bowl. Place the bowl in the freezer for about 10 minutes to bring the fat to the top.

  2. Over medium heat, melt one tablespoon of the fat in a sauce pan. Add onions and sautee until translucent, about 2 minutes.

  3. Stir in remaining juices, scrapings, and vegetable broth to the sauce pan. Cook 10 minutes.

Serve rump roast of lamb with gravy.

Cooking Notes:

  1. The butcher’s note suggested to cook the rump roast of lamb 20 minutes for every one pound. Since I was cooking to crust the roast at a high temperature for 15 minutes, I decided that the internal temperature was the best guide for doneness.

  2. If a thickened gravy is desired, warm up 1/4 cup of the broth (from the 2 cups of broth) in the microwave. Dissove about one tablespoon of corn starch in the warmed broth, then add it to remaining broth.